Ingredients:

1 kg of quinces

the zest of one lemon

750 gr sugar

1 cinnamon stick

100 ml of water

Preparation:

1. Peel the quinces, remove the lumps and cut into pieces.

2. Place everything in a pan, stir, cover and cook for an hour over low heat.

3. Remove the cinnamon stick and lemon zest, mash it all till it becomes puré. Then cook on low heat for another 10 minutes.

4. Place a little on a plate and check with a spoon if it is at the "road point". If you want it to be harder, let it cook for another 5 minutes.

5. Share the marmelade and pour in sterilized bowls. Brush with brandy and cover the top of each bowl with baking paper to avoid the appearence of mould.

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